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Blueberry Buckwheat Pancakes with Summer Berry Syrup

September 7, 2010

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Servings:

Makes about 15- 4" round pancakes

This pancakes are out of this world. They are better than any non-raw pancakes I have ever had in my entire life. Who knew that eating raw pancakes would literally “take the cake”. You can vary these up with any kind of berry, or any kind of pancake “flavor” you want. Oh, best of all, kids love them too!!! Enjoy!

To make the buckwheat flour, soak buckwheat overnight in purified water. The next day, place in dehydrator all day. I make a big batch of buckwheaties every few weeks and store them in an air-tight glass container. I use them for parfaits, salads, crunchy chocolate treats, and now this. To make the flour, process dry Buckwheaties in your food processor.
Add bananas to food processor along with rest of the ingredients EXCEPT blueberries. After mixing all ingredients for the pancakes, add the blueberries into the mixture and stir gently with a spoon. Drop with a spoon onto teflex sheets in pancake shapes and thickness. Place in dehydrator for 3 hours. Flip and dehydrate three or more hours, depending on how firm you want them.

To make syrup, place berries and dates in blender and blend until smooth. Drizzle syrup over pancakes and enjoy!

Oh, the recipe makes a bunch, but you’re going to want to eat them all! If you have leftovers, freeze them and just put them in the dehydrator for an hour to warm up.

5.

Yay Kathy!!! I'm so happy!!! I was soooo delighted when the recipe turned out good. I was giving up on the hope for pancakes until I got this one down. They actually have the same texture - craziness!!! The Pumpkin Pie and Cherry Carob ones sound divine, along with your other suggestions!!!

6.

Just curious, why don't you want to use bananas? You could probably use apple/pear pulp instead, but you may need to use something like coconut oil to make sure the pancakes don't end up dry and stiff. I made these yesterday (without the dates- used a bit of stevia instead), and they turned out great! They were light and fluffy, but still filling. And that flavour- oh, man! I can't wait to try a bunch of different flavour combos- like cherry/carob, pumpkin pie, lemon/berry, vanilla/matcha.Seriously people, this is a FANTASTIC recipe!!

10.

Yes, dehydrate them at 105. I always keep my dehydrator at 105. One time I tried to do the 145 for an hour like they describe in I am Grateful book, but next time I used the dehydrator I forgot and everything stayed in way over an hour. So yes, 105, all the time.

15.

Ok, I am SO making this over the weekend!
I have seen similar recipes in my raw cookbooks - but your picture trumps them all! I wish i wasn't at work right now....
p.s. Buckwheaties are the bomb...so handy and versitle to have in the raw kitchen.